Milagai Killi potta Sambar

Milagai Killi potta Sambar | Sambar with chillies | Thalicha sambar| Thanni Sambar | Green chilli sambar | Milaga killi potta sambar | sambar without sambar powder | south Indian sambar recipe | sambar with green chilli step-by-step pictures, and video recipe. Check out the Killi potta sambar recipe if you like the video pls SUBSCRIBE to my channel. Check out other Sambar recipes in TMF

Quick tamil nadu style sambar with green and red chillies. Instant sambar without sambar powder

SHOULD I ALWAYS SOAK TOOR DAL?

No, it is optional but I feel soaking helps for faster cooking

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR SAMBHAR

For this thanni sambar traditionally we use toor dal. you can use a combination of toor dal and masoor dal or moong dal

HOW TO MAKE INSTANT POT SAMBhAR

Cook dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe

SHOULD I ADD THE GHEE TEMPERING?

I generally use peanut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice

WHAT SHOULD BE THE CONSISTENCY OF THE SAMBHAR?

Milagai sambar is traditionally watery consistency. Adjust the water according to your preferred consistency. add extra water if required

CAN I REDUCE TOMATOES?

Tomatoes give a good taste to the green chilli sambhar. adjust the tomato and tamarind according to your preferred taste 

CAN I REDUCE GARLIC?

Garlic gives the best taste to the sambar with green and red chilli. Adjust according to your preferred taste.

WILL IT BE SPICY?

Though sambar is prepared with chilli spice it is not spicy. 

WILL I TASTE RAW ONION?

No, since we directly pressure cook dal with onion with oil we won't taste raw smell. 

KUZHAMBU RECIPES IN TMF

TAMARIND-BASED RECIPES IN TMF

Other Sambar varieties in TMF

Hotel-style recipes

Pressure cooker recipes

ingredients 

to soak

1/2 cup toor dal 

1 cup + 1/2 cup water

to pressure cook

3/4 cup onion

1 big tomato

1/2 teaspoon sesame oil

6 garlic

  1/2 teaspoon turmeric powder

3 green chilli

sambar

2 cups + 1/4 cup thin tamarind water

required salt

coriander leaves few

to temper

1/2 tablespoon sesame oil

1/8 teaspoon fenugreek seeds

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

2 green chilli

1 teaspoon asafoetida 

2 red chilli

curry leaves few

how to make thanni sambar with step-by-step pictures 

• First, wash toor dal

• furthermore, add water and soak for 1 hour

• Add soaked dal + water, turmeric powder, sesame oil, onion, tomato, garlic and green chillies; pressure cook for 5 whistles 

• Simmer and cook for 1 minute. Turn off the stove

• do natural pressure release
• Furthermore, add tamarind water and required salt; boil for 10 mins

• add oil and heat

• when oil turns hot, add mustard seeds, fenugreek seeds, cumin seeds, green chilli, red chilli, curry leaves and asafoetida; splutter 

• Furthermore, add onion and saute till onion turns translucent 

•  add it to the sambar 

• furthermore, add coriander leaves and boil for 5 minutes; instant sambar ready

No ratings yet

Print Pin Comment

Ingredients

to soak

• 1/2 cup toor dal
• 1 cup + 1/2 cup water

to pressure cook

• 3/4 cup onion
• 1 big tomato
• 1/2 teaspoon sesame oil
• 6 garlic
• 1/2 teaspoon turmeric powder
• 3 green chilli

sambar

• 2 cups + 1/4 cup thin tamarind water
• required salt
• coriander leaves few
• to temper
• 1/2 tablespoon sesame oil
• 1/8 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 green chilli
• 1 teaspoon asafoetida
• 2 red chilli
• curry leaves few

Instructions

• First, wash toor dal
• furthermore, add water and soak for 1 hour
• Add soaked dal + water, turmeric powder, sesame oil, onion, tomato, garlic and green chillies; pressure cook for 5 whistles
• Simmer and cook for 1 minute. Turn off the stove
• do natural pressure release
• Furthermore, add tamarind water and required salt; boil for 10 mins
• add oil and heat
• when oil turns hot, add mustard seeds, fenugreek seeds, cumin seeds, green chilli, red chilli, curry leaves and asafoetida; splutter
• Furthermore, add onion and saute till onion turns translucent
• add it to the sambar
• furthermore, add coriander leaves and boil for 5 minutes; instant sambar ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. soaking dal is optional but I feel soaking helps faster cooking
2. For this thanni sambar traditionally we use toor dal. you can use a combination of toor dal and masoor dal or moong dal
3. IP sambar- Cook dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe
4. I generally use peanut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice
5. Milagai sambar is traditionally watery consistency. Adjust the water according to your preferred consistency. Adjust the extra water according to your preference
6. Tomatoes give a good taste to the green chilli sambhar. adjust the tomato and tamarind according to your preferred taste
7. Garlic gives the best taste to the sambar with green and red chilli. Adjust according to your preferred taste.

 

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!